Red Pepper Jelly-Glazed Salmon with Crispy Onion Asparagus
easy prep
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Tree Nuts (Pecans), Fish (Salmon), Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Fire her up! You can have a name for your grill, a special spot for her (or him) on your deck, or even a decorative cover, but your grill will never feel as loved as when you place our special ready to grill meals on the hot rack. These meals are specially designed by our chefs with little to no prep, but maximum to infinity flavor. Whether sunny or snowy, winter or summer, grilled meals bring the best flavor. Order this, and we think you'll agree.
In Your Box (serves 2)
- 12 oz. Asparagus
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12 oz. Salmon Fillets
- 2 oz. Hot Jalapeno Jelly
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1 oz. Crispy Fried Onions
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½ oz. Pecans
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) A3KmGKq6
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Calories610
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Carbohydrates29g
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Net Carbs24g
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Fat38g
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Protein39g
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Sodium630mg
Recipe Steps
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Step 1, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Trim woody ends off asparagus. Toss with 1 tsp. olive oil and season all over with a pinch of salt and pepper.Pat salmon dry, and season flesh-side with a pinch of salt and pepper. Drizzle with 1 tsp. olive oil.[after party changes: removed seasoned salt from aspargus] -
2 Grill the Meal
Place asparagus on grill. Flip occasionally until lightly charred and tender, but still crisp, 15-18 minutes.
Place salmon on hot grill, skin-side up, and cook until browned and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove asparagus and salmon to a plate.[after party changes: removed seasoned salt from aspargus] -
3 Finish the Dish
Top salmon with jalapeño jelly. Jelly will loosen as it heats.
Plate dish as pictured on front of card, topping asparagus with pecans and crispy onions. Bon appétit! -
4 For a Rainy Day...
If cooking indoors, pat salmon dry and season flesh-side with a pinch of salt and pepper. Trim woody ends off asparagus. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add asparagus and a pinch of salt and pepper to hot pan. Stir occasionally until lightly charred and tender, but still crisp, 8-10 minutes. Remove from burner. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove from burner. Follow same instructions for plating.
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